July 30, 2012

Linguine with Vine Ripened Cherry Tomatoes and Basil

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It's a dish so basic and simple. Pasta with sweet vine ripened cherry tomatoes and fresh basil is summertime comfort food. It is so easy to make that I am almost embarrassed to post the recipe, but sometimes the simplest and most obvious things go overlooked. I am here to remind you of how good it is. Made with a quinoa based pasta, it is also good for you and gluten-free.

Tomatoes are a good source of Vitamins A, C, K, folate and potassium. They are high is fiber, beta-carotene, and the antioxidant lycopene making them a powerhouse to enjoy. Combined with extra virgin olive oil (or another healthy oil), lycopene is a known fighter against pancreatic, prostate, breast, and colon cancers. Basil is not only flavorful, but good for you. It acts as a digestive aid, a protector from free radicals, and the oils derived from it are anti-inflammatory.

Linguine with Cherry Tomatoes and Basil
Serves 4 as a main course
For all ingredients, please use that are organic or grown without pesticides.
 
16 ounces Ancient Harvest gluten free linguine or your favorite
2 1/2 pounds sweet cherry tomatoes such as sweet 100?s, sun golds, or grape
2 cloves garlic, finely chopped
2-4 tablespoons extra virgin olive oil
1/4 teaspoon crushed red chili pepper
1/4 cup fresh basil, chiffonade
  sea salt or finishing salt such as maldon or himalayan
  freshly ground black pepper
  toasted pine nuts or ground brazil nuts
 
Bring a large stockpot of water to a boil for the pasta.
Cut all of the tomatoes into halves.
Cut the basil into a chiffanade. Roll a bunch of the leaves together like a cigar and thinly slice across the leaves leaving you with thin ribbons.
Warm 2 tablespoons of olive oil in a large saute pan over medium heat. Add the garlic and the crushed red peppers. Lower the heat to prevent the garlic from burning. Allow to heat for only a minute or so. It will be just enough time for the flavors to infuse the oil. Add the tomatoes and stir to combine the flavors.
Remove from heat until the water is boiling for the pasta to be cooked.
Put the pasta into the water. If you are using the Ancient Harvest linguine, set a timer for 6 minutes. If you are using another pasta of your liking, set the timer for about 1 minute less than the package suggests.
Return the garlic and tomatoes to medium high heat. They should soften and release their juices yet remain somewhat intact.
Drain the finished pasta. Add to the tomatoes. Add the basil and another 1-2 tablespoons of olive oil.
Serve with an additional sprinkling of basil. If you wish to add a tablespoon or so of toasted pine nuts or ground brazil nuts at the end, it will be a tasty addition.
*Ground brazil nuts make a great plant-based substitute for parmesan cheese. It does not taste like parmesan, but has some similar characteristics. Although they are high in calories, brazil nuts are an excellent source of selenium, B complex vitamins, and magnesium.

 

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Categories: From The Garden, Gluten Free, Kids in the Kitchen, Pasta & Risotto, Spring & Summer, Vegan Entrees
 

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2 Responses to Linguine with Vine Ripened Cherry Tomatoes and Basil

  1. Djsmith says:

    That looks so good!

  2. gurjeet says:

    Cut the basil into a chiffanade. Roll a bunch of the leaves together like a cigar and thinly slice across the leaves leaving you with thin ribbons.

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